makes: 1 loaf

Cinnamon Swirl:

1/3 cup granulated sugar

1/2 Tablespoon cinnamon

Bread:

1/3 cup oil (if using coconut, melted)

1/2 cup granulated sugar

1/2 cup milk (dairy or dairy-free)

2 teaspoons vanilla

2 eggs (regular or flax eggs - see below for flax egg info.)

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 3/4 cups flour (I used white whole wheat but white all-purpose or regular whole wheat works as well)

1 1/2 cups grated zucchini, drained of any excess liquid

Preheat oven to 350 degrees fahrenheit.

Prepare a standard loaf pan by either spraying it with no-stick oil spray or lining it with parchment paper. Set aside.

In a small bowl, mix together the 1/3 cup sugar and 1/2 tablespoon cinnamon. Set aside.

In a large bowl, whisk together the oil, sugar, milk, vanilla, and eggs (regular or flax). Add salt, baking soda, cinnamon, and flour and whisk until incorporated. Fold in the zucchini with a rubber spatula or wooden spoon.

Pour roughly half of the batter into the prepared loaf pan. Smooth out the top with a rubber spatula. Sprinkle the cinnamon swirl topping on top, as evenly as possible, reserving 2 tablespoons. Carefully plop the remaining batter on top of the cinnamon swirl, spreading it carefully to make it an even layer. Sprinkle reserved 2 tablespoons cinnamon swirl on top.

Bake for 40-45 minutes, until top is set.

Remove from the oven and place on a cooling rack to cool. Allow to cool 10 minutes and then remove from the pan and allow to cool an additional 20 minutes before slicing.

This bread is very moist, so it will keep for just 2-3 days at room temperature. Store it in the refrigerator for 5-7 days, or in the freezer (whole bread or cut into slices) for up to 3 months.

**2 Flax Eggs: in a small bowl stir together 2 Tablespoons ground flax seed and 5 Tablespoons water. Allow to sit 5-7 minutes, until starting to gel, before adding to bread batter.**

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